RASPBERRY MOLASSES CRINKLES

Raspberry Molasses Crinkles image

A soft molasses cookie with a raspberry center. The flavors together are amazing!

Provided by Heather Lapp Cresmen

Categories Desserts Cookies Thumbprint Cookie Recipes

Time 2h45m

Yield 48

Number Of Ingredients 12

Ingredients

¾ cup butter flavored shortening
1 cup packed brown sugar
¼ cup molasses
1 egg
2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
⅓ cup white sugar
½ cup seedless raspberry jam

Steps:

Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.
Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.
Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.
Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.

Nutrition Facts : Calories 89.3 calories, Carbohydrate 14 g, Cholesterol 3.9 mg, Fat 3.5 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.9 g, Sodium 68.1 mg, Sugar 8.9 g